14 Nov 2011

Chicken lemon with caramelized onions and an apple galette

Last week we had the pleasure of receiving a very special friend in our home .

A highly educated person  who likes art and aesthetics; he also loves gastronomy like me. He´s the kind of person who you spend hours talking and not even notice how the time goes on. The  evening was very nice in every ways.

Not knowing his tastes I decided to do something simple, with hints of country and nature. I cooked chicken with lemon , rosemary and wine with caramelized chives for the main dish.

I also cooked roasted potatoes  with mustard, honey and garlic, and a simple salad of cherry tomatoes, watercress and quail eggs.

I couldn´t take photos to the desert because there wasn´t any piece of it left, so I baked this apple galette to compensate. I hope you enjoy it and have a nice week


6 legs and thighs  boneless cuts to the middle
2 lemon juice
1 or two lemons sliced
1 l chicken broth
1 glass withe wine
1 grated onion
1 grated garlic clove
5 Tbsp olive oil
1 jar of canned onions or shallots


 In a large bowl place the wine, chicken stock, lemon juice, grated onion and garlic crumbs.
Soak the chicken pieces. Cover with plastic wrap and keep in the fridge for 4 hours or more.

Put five tablespoons of oil in a large skillet and brown chicken on both sides.
Remove and place in a roasting pan and place each piece of chicken with a slice of lemon over each piece and above a sprig of rosemary.
Remove shallots vinegar, put them in a pan and sprinkled with sugar. Bring to a simmer to caramelize
Remove the onions and put alongside.
Fill the pan with  the marinade and bring to the oven for 45 minutes

                                      Apple cardamom galette


225g flour
40g corn flour for polenta
140g of sugar
1 pinch of salt
125 g cold butter cut into cubes
2 tablespoons of cornstarch

4 Red Delicious apples, thinly sliced
Juice of one lemon
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon ground cardamom or cardamom powder
1 beaten egg yolk for brushing

  • Put sliced ​​apples in a large bowl and sprinkle with lemon juice
  • Mix flour, salt, polenta, and corn starch
  • Add the butter and mix until  have crumbs.Mix with two Tbsp ice water or more if necessary. Mix well
  • Open the dough and cut out a circle of 34 cm in diameter and sprinkle with sugar.
  • Remove the apple from lemon juice  Sprinkle with sugar, cornstarch and cardamom.
  • Condition apples in half, leaving a distance of 5 cm from the edge.
  • Lift the edges over apples
  •   Put the galette with  the help of large spatula  on a pan dusted with cornmeal and brush the dough with the beaten egg
  • Bake for 45 to 55 minutos.O until browned.
  • Makes 6 servings


Bev Weidner (Bev Cooks) said...

This is unbelievable! I want hints of country and nature! :)

bellini said...

I imagine anyone who is invited to a meal in your home is in for a real treat!

Barbara Bakes said...

What a fabulous, elegant, but simple meal. I'm sure your guest was very impressed!

beleye said...

Me gusta mucho el ambiente de campo que has creado!

nieves said...

que delicia de pollo y de tarta, me encantan! las fotos son maravillosas... Besitos desde Madrid!

Marly said...


Acho que você acertou em cheio, escolhendo o simples (e saboroso, claro). Tanto o frango quanto a galette de maçãs ficaram com aspectos irresistíveis!

Beijoca e bom finzinho de semana!

Simples Assim said...

Oi Sylvia,
Seus posts fazem bem ao meu espírito! Lindos e inspiradores!
Bj e bom fim de semana,

Lorena said...

Que delicia!!!
Tienes un blog que es una belleza! me quedo aquí deleitándome con esas fotgrafías.